Easy Cheesy Cornbread

by Catherine Ipcizade | More from this Blogger

22 May 2006 09:42 AM

Do you like cornbread? I never used to, and then I learned to add ingredients to suit my taste. Now I adore it, especially on a cold day, or even in the summer at a picnic. I love to serve it with beans. My mother-in-law taught me a delicious recipe that I'll post soon.

I made cornbread the other day and honestly, just started throwing some things in that I had on hand. Green chilies gave it a Mexican feel, while yogurt provided a slight tang that enhanced the creaminess. And the cheese I added, well, how can you go wrong with cheese? The more the better I always say. And in this case, the cheese works beautifully, making a creamy, lovely cornbread. I didn't know how it would turn out when I combined everything in the bowl. What resulted was a cheesy, delicious bread that was eaten in its entirety by the end of the night.

What You'll Need:

8-½ ounce box prepared cornbread mix (I used Jiffy)

7-ounce jar diced green chilies (mild)

1/3-cup milk

1 egg, beaten

3 TB yogurt (can substitute sour cream if you have it or leave it out if you don't have either)

1 Cup shredded provolone cheese plus ¼ cup more for top

2TB butter or margarine

To Make:

Combine all ingredients except butter and pour into a greased 8-inch square dish. Top with remaining cheese. Bake according to package directions for cornbread, removing from oven when the top is golden. Spread carefully with butter. Let cool a few minutes and then enjoy.

*Don't worry about the heat from the green chilies. My two-year-old and five-year-old were able to eat this without a problem. If you really don't like them, you can leave them out. Consider replacing them with same amount of jarred roasted red peppers.

Learn more about Catherine Ipcizade

Cathy Ipcizade is 30 years old and currently resides in Southern California. Prior to coming to California she grew up in Arizona.

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